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Easy Chili with Twisted Cheesy Cornsticks

Easy Chili with Twisted Cheesy Cornsticks
  • Prep 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 6

Quick comfort food! Make the easiest-ever cheesy breadsticks to pair with a simple skillet chili. ...MORE+ LESS-

Bake-Off® Contest 46, 2013
San Mateo, California

Ingredients

1
lb ground beef
1
bag (11.8 oz) frozen honey roasted sweet corn
1
can (15 oz) pinto beans, drained
1
can (8 oz) tomato sauce
1
package (1 oz) taco seasoning mix
1/2
cup shredded Monterey Jack cheese (2 oz)
1
can Pillsbury™ refrigerated original breadsticks

Steps

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  • 1
    Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
  • 2
    Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
  • 3
    Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
  • 4
    Bake 18 to 25 minutes or until golden brown. Serve with chili.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
1290mg
54%
Potassium
540mg
15%
Total Carbohydrate
54g
18%
Dietary Fiber
7g
29%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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